Position Summary

The chef is responsible for preparing special meals or substitute items, regulating the temperature of ovens, broilers, grills, and roasters, pulling food from freezer storage to thaw in the refrigerator, ensuring proper portioning, arrangement, and garnish, maintaining food logs, monitoring the quality and quantity of food prepared, communicating assistance needed during busy periods, informing the Chef of excess food items for use in daily specials, informing Food & Beverage service staff of menu specials and out-of-stock items, ensuring the quality of the food items, preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist, and preparing cold foods.

The chef assists management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serves as a role model, follows all company, safety, and security policies and procedures, rep...